Leave to simmer for 5 minutes; ensure to give it a whisk occasionally.

Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.

Cool the mixture, then put in the fridge for several hours until chilled.

To make the sorbet, you can use an ice-cream machine, just follow the instruction from the booklet that goes with your machine.

Or

Pour the mixture into a freezeable plastic container and freeze. To prevent ice crystals to form, the ice-cream must be whisked several times as it freezes. Whisk to break down the ice crystals, then freeze for 1 hr. Whisk and freeze again one more time, then leave until completely frozen.